Cheese, Thyme and Grain Mustard Scones

You can use any type of mustard for these scones, but go easy on English mustard unless you like the heat!

Pumpkin Velouté

Pumpkin Velouté

Beetroot, Carrot & Cumin Soup recipe

Beetroot, Carrot & Cumin Soup

This beetroot, carrot & cumin soup uses local Devon produce.

Watermelon, fennel & mint gazpacho

Traditionally this classic Spanish soup is made from tomatoes, peppers, and other salad vegetables. The watermelon adds a subtle sweetness

Gooseberry, elderflower and lemongrass ice cream

Jody says: “Cool down on a summer’s day with this refreshing home-made ice cream infused with the delicate, uplifting flavour of lemongrass”

Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing recipe

Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing

Jody says: “Ras el hanout is a Moroccan spice mix, which you can find in good delis and farm shops”

Asparagus, pea & mint soup with Parmesan crisps

Asparagus, pea & mint soup with Parmesan crisps

Jody says: “A great alternative to croutons, Parmesan crisps are quick and easy to prepare”

Anise Scented Rack of Pork with Cider & Quince Gravy recipe

Anise Scented Rack of Pork with Cider & Quince Gravy

Jody says: “Ask your butcher to French trim and score the rack of pork”

Rhubarb Bavarois with Sauternes Sorbet

Jody says: “This dessert is delicious served with shortbread”

Plain Buttermilk Scones

Plain Buttermilk Scones

Cauliflower and leek croquettes with smoked paprika aioli

Jody says: “Making your own aioli is no more hassle than rustling up a sandwich”

Creamy wild mushroom & pancetta toasts

Jody says: “The earthy flavours of mushrooms, smokey pancetta and garlic make this comforting food to warm your cockles”

Squash stuffed with farro, pecans & pomegranate

Jody says: “Farro is a wheat grain rich in fibre, protein and B vitamins, offering a healthy, meat-free alternative”

Winter crumble tart

Jody says: “This old favourite, with Christmas flavours packed into a sweet pastry, will get you into a festive mood”

Toffee Apples

Children are bound to enjoy this traditional bonfire night treat

Roast peaches in rosemary sugar syrup, with orange blossom mascarpone and pistachios

Jody says: “The rosemary enhances the flavour of the peach”

Pan-fried sea bass, sautéed potatoes and rainbow chard with a prawn, grape and pine nut beurre noisette

Jody says: “Sea bass has a good skin that crisps nicely when fried”

Smoked haddock pâté

Jody says: “The flavours of the smoked haddock, lemon zest and capers work well together”

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

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Julie Hutchins: 07843 621463

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The JanFeb issue of Taste Buds is out now